- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Ward off midweek madness by dishing up this pesto lamb chop meal for a delicious dinner.
Ingredients
- 1 cup dried risoni pasta
- 2 tablespoons olive oil
- 4 (185g each) lamb forequarter chops
- 1/3 cup sun-dried tomato pesto
- 2 small zucchini, thinly sliced
- 250g cherry tomatoes, halved
- 1 small red onion, halved, thinly sliced
- 2 tablespoons red wine vinegar
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Place in a large bowl. Add half the oil. Toss to combine.
- Step 2Place chops on a plate. Spread 1 teaspoon pesto over each side of chops. Place zucchini, tomato and remaining oil in a bowl. Toss to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook vegetables for 2 to 3 minutes or until golden and tender. Add to pasta with onion and vinegar.
- Step 3Cook chops for 4 to 5 minutes each side for medium or until cooked to your liking. Dollop with remaining pesto. Serve with pasta mixture.
- Low carb
- Low sugar
- Lower gi
Nutrition
2976 kj
Energy
43g
Fat Total
10g
Saturated Fat
5g
Fibre
35g
Protein
90mg
Cholesterol
347.61mg
Sodium
6g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 4 roma tomatoes, cut in half, instead of cherry tomatoes and save around $1.38 in total.
- Author: Cathie Lonnie
- Image credit: Steve Brown
- Publication: Super Food Ideas
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